Santa Fe Grilled Beef Steaks and Corn

Yield: 4 servings

Preparation Time: 35 to 40 minutes (Soaking time: 30 minutes

Ingredients

4		beef T-Bone steaks cut 1-inch thick (4 lbs.) OR

4		beef Porterhouse steaks, cut 1-inch thick (4 lbs.) OR

4		boneless beef top loin steaks, cut 1-inch thick (2-1/2 lbs.)

4	ears	sweet corn, in husks

3	Tablespoons	butter


Chili Glaze:
1/2	cup	Heinz 57 Sauce

2	cloves	garlic, minced

1-1/2	teaspoons	chili powder

1/2	teaspoon	ground cumin

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories:	842
Calories From Fat:	270
Total Fat:	30g
Saturated Fat:	13g
Cholesterol:	199mg
Sodium:	659mg
Total Carbohydrates:	38g
Dietary Fiber:	3g
Sugars:	13g
Protein:	101g

Prepared using one 4 oz t-bone steak per serving

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Combine glaze ingredients. Separate and reserve 1/4 cup of glaze.

Place steaks on grill over medium heat. Grill for 14-16 minutes or until desired doneness, turning and brushing with glaze occasionally during last 5 minutes of cooking time. Discard glaze used to marinate steaks.

Heat 1/4 cup reserved glaze in saucepan and serve with steaks.

1. Peel corn, leaving husks attached; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes. Combine glaze ingredients; remove and reserve 1/4 cup.

2. Drain corn. Place on grid over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently.

3. After 5 or 10 minutes, place beef steaks on grid with corn. Grill T-Bone or Porterhouse steaks, uncovered, 14 to 16 minutes (top loin steaks 15 to 18 minutes) for medium rare to medium doneness, turning occasionally. Brush steaks with remaining glaze during last 5 minutes.

4. Combine reserved 1/4 cup glaze and butter in 1-cup glass measure. Microwave on HIGH 1-1/2 to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter.

Photo and Recipe Courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association

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